Name: Recipe for creamshnita
Total time: 2 h
Ingredients: 250g plain white flour; 250g butter (cold); 1/2 teaspoon salt; 120 ml cold water; 1 tbsp vinegar (apple or wine); BAM vanilla cream; 2 tablespoons of rum; 1 l cold milk; 500 ml sweet cream; 2 tablespoons BAM vanilla sugar

Ingredients:

Ingredients for puff pastry:

250g plain white flour
250g butter (cold)
1/2 teaspoon salt
120 ml cold water
1 tbsp vinegar (apple or wine)

Ingredients for the vanilla cream:

BAM vanilla cream
2 tablespoons of rum
1 l cold milk

Ingredients for the sweet cream:

500 ml sweet cream
2 tablespoons BAM vanilla sugar

Instructions:

For puff pastry:

Sift the flour into a large bowl and add the salt. Make a well in the centre and add cold water, vinegar and 50 g of cubed butter. Knead quickly to make a soft but not sticky dough. Form into a ball, wrap in cling film and place in the fridge for at least 30 minutes.

Place the remaining butter (150 g) between two sheets of baking paper and roll it out with a rolling pin into a rectangle, approximately 15 x 20 cm. Place the butter in the fridge to keep it firm.

On a floured surface, roll out the chilled dough into a rectangle twice the size of the buttered part. Place the butter on one half of the dough, fold the other half over and press the edges well together.

Gently roll out the dough into a long rectangle, about 40 cm long, then fold it three times like a letter. Turn the dough 90 degrees and roll it out again, folding it three times. Wrap it in cling film and place it in the fridge for at least 30 minutes.

Repeat the rolling and folding process two more times, for a total of three cooling cycles. This will give you a multi-layered and crispy puff pastry.

Before using, roll out the dough to the desired thickness, about 3-4 mm for the custard. Bake in a preheated oven at 200 °C until golden brown and crispy, about 15-20 minutes.

For the custard:

Allow the dough to cool well, then cover the bottom of the baking tray with it.

Prepare the BAM vanilla cream by gradually stirring the mixture into the cold milk. Make sure the milk is really cold, otherwise you will not get the desired texture. Then leave the mixture to stand for at least 3 minutes.

Stir the rum into the mixture and whisk the sweet cream well in a separate bowl - you can also add a tablespoon of icing sugar to the cream if you like.

Spread the vanilla cream over the bottom layer of dough in the baking tray.

Immediately afterwards, spread the whipped cream over the vanilla cream.

Place the baking tray in the fridge for at least one hour to allow the two masses to set properly.

Then cover the top with puff pastry.

Before serving, sprinkle BAM vanilla sugar over the top of the custards.

The easiest way to serve the crispbreads is to cut the dough into crispbread-sized pieces, approximately 7 cm x 7 cm, using a bread knife in a long motion. Then, using a kitchen knife, cut all the way to the bottom of the custard and cut well through the dough at the bottom.

Premium BAM baking products.

Order ingredients with a 10% discount:

Vanilla Cream Mix, 350 g

5,90 €

Vanilla sugar, 120 g

7,90 €

Ingredients:

Ingredients for puff pastry

250g plain white flour
250g butter (cold)
1/2 teaspoon salt
120 ml cold water
1 tbsp vinegar (apple or wine)

Ingredients for the vanilla cream

BAM vanilla cream
2 tablespoons of rum
1 l cold milk

Ingredients for the sweet cream

500 ml sweet cream
2 tablespoons BAM vanilla sugar

Instructions:

For puff pastry

	Sift the flour into a large bowl and add the salt. Make a well in the centre and add cold water, vinegar and 50 g of cubed butter. Knead quickly to make a soft but not sticky dough. Form into a ball, wrap in cling film and place in the fridge for at least 30 minutes.
	Place the remaining butter (150 g) between two sheets of baking paper and roll it out with a rolling pin into a rectangle, approximately 15 x 20 cm. Place the butter in the fridge to keep it firm.
	On a floured surface, roll out the chilled dough into a rectangle twice the size of the buttered part. Place the butter on one half of the dough, fold the other half over and press the edges well together.
	Gently roll out the dough into a long rectangle, about 40 cm long, then fold it three times like a letter. Turn the dough 90 degrees and roll it out again, folding it three times. Wrap it in cling film and place it in the fridge for at least 30 minutes.
	Repeat the rolling and folding process two more times, for a total of three cooling cycles. This will give you a multi-layered and crispy puff pastry.
	Before using, roll out the dough to the desired thickness, about 3-4 mm for the custard. Bake in a preheated oven at 200 °C until golden brown and crispy, about 15-20 minutes.

For the custard

	Allow the dough to cool well, then cover the bottom of the baking tray with it.
	Prepare the BAM vanilla cream by gradually stirring the mixture into the cold milk. Make sure the milk is really cold, otherwise you will not get the desired texture. Then leave the mixture to stand for at least 3 minutes.
	Stir the rum into the mixture and whisk the sweet cream well in a separate bowl - you can also add a tablespoon of icing sugar to the cream if you like.
	Spread the vanilla cream over the bottom layer of dough in the baking tray.
	Immediately afterwards, spread the whipped cream over the vanilla cream.
	Place the baking tray in the fridge for at least one hour to allow the two masses to set properly.
	Then cover the top with puff pastry.
	Before serving, sprinkle BAM vanilla sugar over the top of the custards.
	The easiest way to serve the crispbreads is to cut the dough into crispbread-sized pieces, approximately 7 cm x 7 cm, using a bread knife in a long motion. Then, using a kitchen knife, cut all the way to the bottom of the custard and cut well through the dough at the bottom.

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